Marshmallow Whip Cheesecake
Marshmallow Whip Cheesecake is a light, creamy, no-bake dessert that’s perfect for any occasion. This fluffy cheesecake, with its airy filling and buttery crust, is easy to make and sure to impress.
Ingredients
Crust:
- 1½ cups 150g graham cracker crumbs
- ⅓ cup 65g granulated sugar
- ½ cup 1 stick, 115g unsalted butter, melted
Filling:
- 16 oz 450g cream cheese, softened
- 7 oz 200g marshmallow fluff (1 jar)
- 1 tsp vanilla extract
- 8 oz 225g whipped topping (like Cool Whip), thawed
Optional Toppings:
- Mini marshmallows
- Crushed graham crackers
Instructions
Make Crust
- In a bowl, I mix 1½ cups graham cracker crumbs and ⅓ cup sugar. I stir in ½ cup melted butter until combined, then press firmly into a 9-inch springform pan. I chill the crust in the fridge while preparing the filling.
Prepare Filling
- In a large bowl, I beat 16 oz cream cheese until smooth. I add 7 oz marshmallow fluff and 1 tsp vanilla extract, mixing until creamy. I gently fold in 8 oz whipped topping for an airy fluffy cheesecake.
Assemble Cheesecake
- I spread the filling over the chilled crust, smoothing the top with a spatula. I cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for a set creamy no-bake dessert.
Decorate and Serve
- Before serving, I top with fresh berries, mini marshmallows, or chocolate drizzle. I remove the springform ring, slice, and serve chilled for a perfect easy dessert pie.
Notes
Crust swaps: Try chocolate wafer cookies or crushed Oreos for a different base
Flavor twists: Add lemon zest to the filling for a citrusy note, or swirl in raspberry jam before chilling
Make it mini: Use a muffin tin and cupcake liners to create individual cheesecakes
Flavor twists: Add lemon zest to the filling for a citrusy note, or swirl in raspberry jam before chilling
Make it mini: Use a muffin tin and cupcake liners to create individual cheesecakes